Monday, December 10, 2012

Hanukkah Latkes - with a Twist

Happy Hanukkah!!

I came home from the "Latke v. Hamentashen" debate that took place this past Sunday and headed straight to the kitchen!  Although I do have a sweet tooth, my vote is Latke!

Over the past years, I have helped my mother in the kitchen to make lots of different kinds of latkes.  We do potato, sweet potato, and my favorite: potato and zucchini.  Even my mother-in-law told me that she tried a new recipe that was potato and apple!  I love experimenting with all of these different flavors.  It is a fun way to bring my culinary interests into tradition.

This year, I tried something extreme:  I avoided all potatoes AND I didn't fry them!   During Hanukkah we fry our foods (latkes or sufganiyot, doughnuts) to symbolize the miracle of the oil that was found and then lasted 8 days.  Although these latkes are not fried, they still do have oil on them, so I think it counts.  So what did I make my latkes out of, if not potatoes?  Carrots and parsnips!  They were delicious with a bright, fresh, flavor.  In fact, they were so well loved, that they were all eaten before I had a chance to take a photo!

Carrot and Parsnip Latkes
1 lb carrots, peeled and grated
1 lb parsnip, peeled and grated
1 small onion, grated
2 eggs, beaten
1/4 cup Matzo Meal
1 teaspoon dried thyme
salt and pepper to taste
cooking spray

Pre-heat oven to 350.  Grate carrots, parsnip and onion into a large mixing bowl. Squeeze out as much moisture as possible.  Add eggs, matzo meal, thyme, salt and pepper and mix well.  Prepare 2 or 3 large cookie sheets with foil and cooking spray.  Spoon out mixture onto cookie sheets.  Spray more cooking spray over each individual latke before cooking.  Bake for about 15-20 minutes, until browns. 

I hope that you enjoy them!  If you have other fun latke combinations, please post a comment.  I would love to try more!